Marinated Sea Bass with Roasted Pepper and Preserved Lemon Salad

Name: Marinated Sea Bass with Roasted Pepper and Preserved Lemon Salad
Prep time: 3 h 15 min
Cook time: 20 min
Total time: 3 h 35 min
Cuisine: Spanish
Ingredients: 1 x 400 g/14 oz sea bass fillet, skinned and deboned; 20 g/¾ oz/5 tsp granulated sugar; grated zest of ½ lemon; 4 peppercorns, crushed; few basil or mint leaves, to garnish; few basil or mint leaves, to garnish; olive oil, for drizzling; 2 red peppers; 2 yellow peppers; 2 tbsp culinary argan oil; 1 tbsp chopped preserved lemon; 2 tbsp capers; 2 tbsp chopped fresh coriander (cilantro); 2 tbsp chopped fresh coriander (cilantro); 1 tsp toasted sesame seeds; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
4 hr

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

1 x 400 g/14 oz sea bass fillet, skinned and deboned
20 g/¾

Europe
Spain
Starter
Fish course
Gluten-free
Pescatarian
Low carb
High protein
Mediterranean

Method

I absolutely adore the combination of roasted peppers and preserved lemons with capers and argan oil. There’s something very special about argan oil. It comes from the nuts of the argan tree (Argania spinosa), which grows only in the south-western part of Morocco. It’s unusual in cooking, but can be drizzled over food before serving or stirred into soups, couscous and tagines, adding a unique,